Inspired by my mom's chili recipe that she often made for my family when we were little {and still does to this day!}, I created a new twist with the added yums of chickpeas and butternut squash. Super simple, full of flavor, and satisfying all year round. I hope you enjoy it just as much as I do!

Ingredients:

1 lb organic ground turkey

1 can chickpeas (15 oz) *drain only half of the water inside the can

2 heaping cups cubed butternut squash

½ cup diced yellow onion

2 cans no-salt added tomato sauce (15 oz each)

1 ¼ tsp chili powder

¾ tsp oregano

¼ tsp garlic powder

½ tsp cumin

½ tsp paprika

3-4 shakes cinnamon

1 ½ tsp coconut sugar

salt and pepper to taste

I sometimes add a couple more shakes of each spice as I go! A-OK to taste test to your liking!

What to Do:

Preheat oven to 400 degrees F. and line a baking sheet with parchment paper lightly sprayed with avocado oil. Place squash cubes on baking sheet (if using a whole squash, cut it down middle and place each half cut side down). Roast for 25-30 minutes or until squash is tender and lightly browned.

Over medium heat, brown the ground turkey and onions in a saucepan.

Add chickpeas (as noted in ingredient list, pour can of chickpeas with ½ of the water remaining inside the can), butternut squash, and tomato sauce.

Add all spices!

Bring to a boil, and then reduce heat. Simmer for about 45 minutes to an hour.